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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Monday, August 24, 2009

A favorite egg salad, made very simply with the addition of shrimp, green onion, celery and mayonnaise. Serve with crackers, as a sandwich, or stuffed into a tomato. Light and delicious!

Shrimp and Egg Salad

Today's post is a 4-in-one. They sort of all went together so rather than reserve them for different days, I thought that I would post them all together at the same time. Click each link below to visit them all.

This is one thing my Mama made often because she loved it so much. In fact, I think that when she made it, she actually tried to hide it from us kids! Course... that never worked. Not with me anyway.

So, this is her way of making Shrimp & Egg Salad, though mostly down south we really just refer to this as Shrimp Salad. Very simple, but oh, so good.

My favorite way to eat this is simply spread on saltines, but it is a great sandwich filling and very well received as tiny crust trimmed, finger sandwiches at a party. It is also excellent on those mini croissants, but, it's equally good on top of a bed of nice mixed lettuces and served with some fresh garden tomato wedges on the side.

So boil some eggs and make this lovely shrimp and egg salad - maybe stuffed into a nice ripe tomato, for lunch!

See more of my shrimp recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Rough chop the shrimp and place into a medium sized bowl. Peel and chop eggs, add to shrimp. Add the celery and green onion. Taste, season with salt and pepper and mix well. Add additional mayo if needed, and adjust seasoning as needed. Cover and refrigerate to let the flavors all meld together.

Serve as a sandwich spread on fresh bread, as a spread on saltines, center a scoop on a bed of mixed baby greens, surrounded by chunks of fresh garden tomato, or just stuff the insides of a nice fat tomato. Yummy!

Shrimp Seasoning Note: If you're using precooked or raw frozen shrimp, melt a tablespoon of butter in a skillet and add the thawed shrimp. Saute until the shrimp turns pink, or if already cooked, just to warm through. Sprinkle with some Slap Ya Mama or other Cajun/Creole seasoning and a bit of Old Bay seasoning to give it a bit of flavor punch.

Variation: Add a tablespoon of pesto in with mayonnaise. For southern shrimp roll sandwiches, omit the boiled egg and serve on soft po'boy rolls.

Note: Please look for Wild American Shrimp in support of our American fishermen and women where you shop. Much of the prepackaged frozen shrimp you see in the stores are inferior foreign imports! The less often we buy cheap, foreign imported shrimp, and the more often we look for and buy shrimp marked with the Wild American Shrimp seal, the less expensive it will become! The quality can't be matched anyway - it's worth the extra cost.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

lol... well, I hope it's not the "best" recipe I've ever posted Michael, but it's a good one! I guess credit actually goes to my Mama because that's where I got it from, but I sure do love this - let me know if you give it a try!

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Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,
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